Vietmanese Clear Fish Soup

This soup has a very light, delicate flavor and is extremely quick and easy. It's a great way to make a pound of fish go farther. I like to serve this with Cilantro Lime Rice and Asian Carrot Salad.

Vietmanese Clear Fish Soup (ca nau ngot)

6 cups broth or water
1 lb firm-fleshed fish, cut in bite-sized chunks (ie-catfish, tilapia, salmon)
6 plum tomatoes, cored and coarsely chopped.
1 TBS fish sauce
½ tsp salt
¼ tsp black pepper
3 TBS thinly sliced green onion
¼ cup coarsely chopped fresh dill, cilantro, or basil
optional: fresh lime or lemon juice

Bring the broth to a rolling boil in a medium saucepan over high heat. Add the fish to the saucepan, lower the heat, and cook the fish in the gently boiling broth until done, 2-5 minutes. Stir in the tomatoes, fish sauce, salt, pepper, green onion, and herbs, and then quickly remove the soup from the heat. Serve hot. If desired, add a squeeze of lime juice before you eat.

6-8 servings

(adapted from Quick and Easy Vietnamese, Nancie McDermott)

Super Easy Black Bean and Pumpkin Chili

• 1 medium onion, chopped
• 1 medium sweet pepper, chopped
• 2 T oil
• 3 garlic cloves, minced
• 2 cups Vegetable Broth
• 2 cans (15 ounces each) black beans, rinsed and drained
• 2 cups cubed cooked pumpkin
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 2 teaspoons dried parsley flakes
• 2 teaspoons chili powder
• 1-1/2 teaspoons dried oregano
• 1-1/2 teaspoons ground cumin
• 1/2 teaspoon salt


• In a large skillet, saute the onion and pepper in oil until tender. Add garlic; cook 1 minute longer. Transfer to a 5-qt. slow cooker; stir in the remaining ingredients. Cover and cook on low for 4-5 hours or until heated through. Yield: 10 servings (2-1/2 quarts).

Vegan Cream of Pumpkin Soup

1 tablespoon oil
1/4 cup chopped onion
2 tablespoons curry powder
1 (15-ounce) can pumpkin puree
2 cups vegetable broth
3 tablespoons maple syrup
Salt and freshly ground black pepper
1/4 cup pecan pieces
1 (14-ounce) can unsweetened coconut milk

PREPARATION
1. Preheat the oven to 375° F. Heat the oil in a large pot over medium heat. Add the onion. Cover and cook until softened, 5 minutes. Stir in 1 tablespoon of the curry powder and the pumpkin puree, then whisk in the broth until smooth. Add 2 tablespoons of the maple syrup and season to taste with salt and pepper. Simmer for 10 minutes to allow flavors to develop, stirring occasionally.
2. While the soup is simmering, make the curried pecans. In a small bowl, combine the pecan pieces with the remaining maple syrup and toss to coat. Sprinkle with the remaining curry powder, tossing to coat. Place the pecans in a small baking dish and bake until toasted, about 3 - 5 minutes. Set aside to cool.
3. Meanwhile, use an immersion blender to puree the soup right in the pot. Otherwise, transfer the soup to a blender or food processor and puree until smooth. Stir back into the pot. Return the soup to the stove top, turning the heat to low. Whisk in the coconut milk, taste to adjust seasonings. Heat until hot, do not boil. Serve the soup garnished with the pecans.

Pumpkin Stew

• 4 cups pumpkin, diced
• 2 cups dried beans, soaked overnight in 5 cups water then drained
• 2 medium yellow onions, diced
• 2 large cloves garlic, minced
• 1/4 cup oil
• 3 cups corn
• 1 28 oz. can tomatoes, diced
• 6 tablespoons tomato paste
• 1 1/2 tablespoons dried or 3 tablespoons fresh Basil
• 1 1/2 tablespoons dried or 3 tablespoons fresh Oregano
• 2 bay leaves
• 3/4 teaspoon black pepper or to taste
• 1 teaspoon dried or 2 teaspoons fresh Marjoram
• 1 tablespoon salt, or to taste

Saute onions and garlic until tender in oil in a 5 quart heavy pot.
Put soaked and drained beans, diced pumpkin pulp, and seasonings (except salt) in pot with enough water to cover about 2 inches above ingredients.
Bring to a boil, then turn heat to low.
Cover and simmer, stirring occasionally, for 2 hours or until beans are tender.
Add tomatoes, tomato paste, corn and salt.
Bring to a boil, then turn down to a simmer for 30 minutes more.

Sweet Potato and Onion Soup

From Cynthia, 1000 Recipes:

Sweet Potato and Onion Soup
Calories: 320 Protein 7g Carbohydrates: 62 g Sugars: 25g Fat 7g
15 minutes preparation, 30 minutes cooking time
Serves 4

Ingredients
2lb sweet potatoes, diced
1 carrot, diced
2 onions, sliced
2 garlic cloves, crushed
2 ½ c vegetable bouillon
1 ¼ c unsweetened orange juice
2t fresh chopped cilantro
salt and pepper
orange rind and cilantro to garnish

Grill or broil vegetables. Add to pot and add liquid ingredients. Bring to a boil, reduce to a simmer and cook 20 minutes. Strain, blend, or leave whole. Add cilantro and season with salt and pepper. Garnish. Serve hot or cold.

Bell Pepper & Chili Soup

recipe from Cynthia:

Bell Pepper & Chili Soup
Calories : 55 Sugars 10g Protein 2g Carbohydrates 11g Fat 0g
10 minutes preparation, 25 minutes to cook
Serves 4

Ingredients :
½ lb bell peppers (any colour or combination), seeded & sliced
1 onion, sliced
2 garlic cloves, crushed
1 chile, chopped
1 ¼ c strained tomatoes or tomato sauce
2 ½ c vegetable bouillon
2 T chopped basil plus some for garnish

Put all ingredients in pan except basil. Bring to a boil, stirring well.
Reduce heat and simmer 20 minutes.

Alternative 1) strain off the liquid and reserve. Sieve or blend or put
vegetables in food processor.

Alternative 2) leave vegetables as they are.

Add everything back together, add basil and heat soup through. Garnish
with more basil. Serve hot or cold.

from 1000 Recipes